Jerk pork recipe

Ingredients

• 4 corn on the cob
• 8 small corn tortillas
• 1 romaine lettuce
• 2 punnets of cress
• 1 handful of ripe mixed-colour cherry tomatoes
• 1 ripe avocado
• 1 lime
• 1 tbsp extra virgin olive oil

• 500 g pork fillet
• 1 tsp ground coriander
• Olive oil
• 4 spring onions
• 1 bunch of fresh coriander
• 2 cloves of garlic
• 1 thumb-sized piece of ginger
• 1 heaped tbsp runny honey
• ½ a Scotch bonnet chilli (or milder, if you prefer)
• 2 fresh bay leaves
• 1 tsp allspice
• 1 tbsp low-salt soy sauce
• 2 tbsp red wine vinegar
• 6 ripe medium tomatoes

• 4 tbsp fat-free natural yoghurt

1. Put the corn on the griddle pan, turning when charred. Arrange the tortillas around a large heatproof bowl and put into the oven to crisp up for 6 minutes. Cut the pork into 8 medallions, flatten them slightly with your fist, then rub with salt, pepper and the ground coriander, and put into the frying pan with 1 tablespoon of olive oil, turning regularly until golden and cooked through.
2. Put the trimmed spring onions, most of the fresh coriander, the peeled garlic and ginger and the rest of the jerk pork ingredients into the liquidizer with a splash of water and whiz until smooth. Remove the pork from the pan, pour in the jerk sauce and let it boil, then return the pork to the pan and reduce to a simmer. Trim the lettuce and break the leaves apart, then arrange them in the tortilla bowl. Carefully hold the charred corn steady and run a knife down the sides to cut off the kernels, then add them to the bowl.
3. Snip the cress into the bowl, roughly chop and add the cherry tomatoes and peeled, destoned avocado, then gently mix together. Squeeze over the lime juice, add the extra virgin olive oil and a pinch of salt and pepper. Serve the pork and sauce scattered with the remaining coriander leaves and dollops of yoghurt, with the tortilla salad on the side (the salad is really nice dressed with some of the hot sauce).